POV: Cooking Restaurant Quality Mashed Potatoes (How to Make Them at Home)
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- Опубликовано: 11 апр 2024
- Join Jack from Fallow as he shows how to make creamy, fluffy mashed potatoes with our easy-to-follow recipe! Whether you're preparing a family dinner or need a quick side dish, this video will guide you through each step of making the perfect mashed potatoes.
Choosing the Right Potatoes - Find out which varieties of potatoes work best for mashing.
Preparation Techniques - We'll show you how to properly peel and boil your potatoes for maximum flavor and texture.
Mashing Methods - Learn how to achieve that creamy, smooth consistency, whether you're using a masher, a fork, or even a mixer.
Flavor Enhancements - Discover the secrets to seasoning your mashed potatoes and learn about different variations.
Don't forget to like, comment, and share if you find this video helpful. Subscribe to our channel for more great cooking tips and recipes.
'Fallow restaurant is a Contemporary British restaurant serving innovative food and carefully sourced ingredients'
Website: bit.ly/FallowWebsite
Book a Table: bit.ly/FallowBookings
Instagram: bit.ly/FallowInstagram
Twitter: bit.ly/FallowTwitter 
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I like these chefs. They're just interested in food. No grandstanding, no ego, no twatting about. 👍
Fallow cookbook WHEN?
@FallowLondon 😏
That looks so smooth, beautifully done
Hungry now! That's an excellent technique.
OMG..that looks so good!
Lovely. Would definitely need double the amount of mash though for that dish.
Mash looking like choux pastry at the end.Thank you for the video.
I am not interested in cooking techniques but absolutely love your channel, there's always something interesting to take away, makes someone like me who doesn't like to cook , want to actually try doing it your way . Thank you guys for sharing your knowledge with us :) !!
The spatula that is being used is my all time favorite!. Beautiful work.
High temp spoonula ftw!
Looks amazing.
Ooft - simple but stunning.
I follow Heston method of infusing the Milk with the potato skins for even more potatoey flavour
Interesting! I like my mash from boiled floury pots, matt and fluffy.
Just made a huge mistake and watched this while im hungry. Now tripled. Your mash looks elite. 👍
Delicious!
This looks like the style of mash I grew up with, looks delicious. I've never been a fan of the "modern" style mash, which often seems too wet, and very little texture.
I'll have to try this.
That looks A MA ZING !
I need some help with the science here. You say you shouldn't work the potato through the sieve too much to avoid activating the starch, and yet as soon as you add the milk and butter you work the hell out of it seemingly way beyond the needs of combining. Why doesn't the starch "activate" when worked with milk and butter? What does activating starch even mean?
someone made me mashed potato using a stick blender once. It was like rubber
Once you had milk or cream in r butter they bind to the starch and stops it from developing at the same rate. It’s also important not to to boil the milk or the butter
Important that the fat has been added at that point, coating the starch molecules, stopping the mash becoming too gluey even being worked like that.
Starches are basically carbohydrates/sugars linked together. Individual sugars will bond with each other to form starch molecules which will "crystallize" at lower temperature. These granules will make your mash feel chunky, like there are little bits of sand.
To avoid this, when he's using the baked potatoes, he avoids mixing them so that the starches don't come into contact and bond with each other. Because once starches have formed granules, they become very difficult to dissolve.
However, starches can be dissolved in high temperature liquid. This is why he added the milk and butter to the hot pan. If you add cold liquid to the potato, you can very easily end up with starch lumps. By adding hot liquid, much of the starch will dissolve rather than crystallizing. This way, he's able to work the potato more vigorously.
There is a limit to this though. Have you ever heard you're not supposed to make mashed potatoes in a blender? This is because if you work the mixture too much, the dissolved starches will still find each other and bind together. As the mixture cools, the dissolved starches will cause the mixture to thicken considerably, and you end up with a gloopy, gelatinous end product.
"activate" might not be the best word to use here. it's more like the starch is released from the cells of the potato into the mixture when it's blended or agitated in some way. potato starch naturally forms a structure that acts as a thickener/gelling agent when heated. stirring the mash once it's already mashed doesn't really make much difference compared to the action happening in the sieve. imagine it like bread dough. stirring ingredients into dough requires less action than kneading it to completion, and think how much energy is required to force potato through a sieve than to stir in hot milk.
Made this today, best mash I’ve ever made
Amazing! Very similar to the way MPW does it !
A. Looks fantastic. B. "don't overwork your mash" followed by whisk it vigorously 😂
yeah i was super confused by that
Yeah all the points about passing it through the sieve fast but then works it for like 5-10 minutes?
The difference between not overworking it at the start and only working it after butter and milk have been added. A better person than me explains it further up
Using metal and fine utensils can break the starch molecules and make it gluey.
Folding it with silicone or wooden spoon is fine.
@@nathandepiero144'super confused' you sound like you have room temp IQ.
"once you've started you gotta go quick"
Me "Ay up I've heard that before" 😂😂
Dude I'm actually loleing so hard
Nice video! What gear are you using for the POV? :D
i saw a notification of pov. and thought, fantastic another head chef at the pass.
but nope, at least we get a video on some mash
I am interested in de gravy / jus ;)
Yes please tell us Fallow's :)
They've made videous about their jus
Nice. Love me some potato's. How ever they are cooked.
Tried this yesterday. I'd already peeled my spuds so it was too late to roast them, but I did let them steam and dry well after boiling. Put them through a ricer, and then followed along with the rest of the process. I thought I made good mash, but this definitely raised my game!
So many people put way too much butter in their mash. Fallow seems to understand that tasting the potato is important!
100% they put much more butter in the mash they serve in the restaurant.
I can also almost guarantee they don't use that little sieve when they are passing the potato.
@@jamesclerk815 It's for an at-home recipe, not the exact way they do it in the restaurant. It's literally in the title.
@@Chaddingway Yes I can read thank you. My point was Fallow as a restaurant will put far more butter into their restaurant mash - OP saying that they appreciate the taste of potato over butter, but that's them being home friendly. Small sieve point was to enforce the fact that they are displaying this for the home cook. Thanks though for making sure I knew what I was trying to say.
@@jamesclerk815They keep the amounts the same lets say here they used 5 butter over 10 potato in the restaurant they will use 50 butter 100 potato your comment doesnt make sence and ofc they will use a larger sieve or even scoop the potato out of it instead
Yes, this is the best way. but when you got no experience chefs and you go through 10kg every day I'm just boiling the peeled spuds slowly. Plenty of butter and sea salt no milk or cream.
Great channel 👏 👏
bad asss content!!!! keep more restuarant quality recipe please.
Nice what temperature should u cook potatoes in oven for? 200, 180??
Looks great, worked it a bit much at the end. Love your guys videos.
It seems to me that using a spoon to scoop out the potato from the skins and then using a ricer would be easier. Also, you wouldn’t have to mix as much because the potato that comes out of a ricer is already soft and fluffy. When I do this, I stir for no more than 10 to 20 seconds. Do you prepare mashed potatoes in such small amounts every time one or two people order them or was the small amount just for this video to make it more relatable to home cooks?
looks good. has to be this style of mash alongside a pie for me, increasingly seeing pies with chips on the side instead
Love your videos, and all I’ve learned! The sieve hack for the mash is great when you don’t have a food mill, or ricer. The audio was a bit frustrating in this video as hearing your words wasn’t always easy with the background noise.
Thought he said not to overwork it??!! 😅😅😅 He put in OT
Interesting to roast them instead of boiling, best mash i made used egg yolks and mascapone. Added benefit of having egg whites to make a pavolva
Would love to see how you make your sausages
2 hours at which temperature? 180C?
Don't over work the mash. Proceeds to over work the mash vigorously.
I’m curious when you guys use salted butter vs. unsalted ? Or is it always unsalted for more control ?
Always unsalted. Salted on bread only.
Correct
@@_milkysoup disagree. if you're gonna use salt as well, why not just use salted butter and season accordingly? fat and salt go hand in hand
@@_milkysoup Why? Just adjust the salt accordingly, it's not a big deal
@@3xarch More control like the original comment said. No one’s saying to season less and that fat and salt don’t go together. Lots of dishes like pasta sauces are seasoned before adding fat to emulsify and if you only have salted butter at home you have to take that level of added salt into account when you’re doing the tasting and seasoning. Not to mention you’re gonna struggle real bad with baking if you only use salted
we need that full bangers n mash recipe
Thanks for the information; my mashed potatoes needed improvement.
How would this typically be prepped in the kitchen? Do you sieve all the potatoes for the evening initially and then add fat and finish to order?
I bet they'll use a Potato Ricer, as pushing it through a sieve is insane.
Nope. A lot of restaurants use drum sieve to make their mash. It really isn't insane to do so.@@nategg481
They said in another comment that they don’t serve mash in their restaurant
Is there a sweet potato version in the the works chef.?
Bangers and mash
Now I know why it takes an hour for my food to come out!
Pro!
The good old 'a bit of butter' technique. Most revered! I too like my butter with a couple of taters
i use cream instead of milk. give it a slight creamy sweetness that is next level.
Why not use a spoon to dig out the potato, run it through a ricer, and cut like half the time off and get the same (or better) result? You could still keep the peels and crisp them up in the oven with some olive oil and thyme and serve them as appetizers.
Yes to mash tasting of potatoes! and this is also the right consistency, I am really not fond of almost liquid, “milked down” mash.
Will try this method of incorporating butter and milk to potatoes 👌🏻
cheers and thank you for so generously sharing with us all these tips
Any suggestions on what to do with the leftover skins?
fry them, or just eat them
I leave them in the fridge overnight so they dry out a bit. Then fry them in some oil. wMakes fantastic potato skin chips/crisps!!
Ricer vs. sieve? Or does the ricer pummel it to hard?
either works. sieve great for smaller portions. ricer for bulk.
Lumps are the best thats something to strive for its more delicious!
My guy is charging every episode man please take a breather brother
Fallow Cook Book yeah??????
45 seconds in and I remembered I had a food mill.
"Sometime you can have 50% butter, mine is only 47%"
I’ve always added the melted butter first, prior to adding the heated milk. I think I remember learning that it has something to do with the starch molecules, after absorbing the fat, take better to the milk.
Also great to add a touch of crème fraiche for that slightly sour/tart nuttiness.
Love your posts, guys. If ever I make it across the pond again, my wife and I will be making a reservation for five. (My 12 y/o budding chef is a big fan, and always supplying me with fresh pasta and desserts.)
Greetings and wishing you well from near-Boston, US.
One of these days try whisking in the butter cold in the end of the process, it gives a different taste and texture that I personally prefer
@@balduccirichard I always up for experimentation. I’ll prepare two batches next time and we’ll have a taste test. Thanks, man!
I know you guys arent a fan of waste at fallow so was just wondering what you do with the potato skins?
❤
Please give onion gravy recipe!
How much for mash and bangers at this gaff?
Butter mostly with the right amount of cream. Mash needs to be properly seasoned.
Chef says “Don’t Work the Potato” - Then proceeds to heavily work the potatoes
what's the word on a splash of vinegar in the mash?
Do you actually put no nutmeg or pepper in your mash? if so why? i have come to like the nutty and peppery taste a lot
pepper and thyme is mine. love it
😍😍😍😍😍😍
Looks like a ready meal
My favourite comfort food….mashed potatoes!! It’s the one thing I cook that I will confidently say, I make the best mash in the world! I’m very proud of my technique and it’s never failed me!
Bet you and money it’s not 😂
@@user-gx1wd9te8d lol - ok, perhaps I can’t beat a pro chef, but I still rank it pretty highly!
@@celticecho I’m only joking. You know what tastes good and that’s all that matters 👍🏻
Instead of using sieve, can’t you just take it out from spoon? (Like scoops?)
sieve removes lumps
I'm immediately confused. He warns against overworking the potatoes, that it activates the starch. How do you activate starch without a solvent (water in the kitchen)?
Do you use those skins for something else afterwards? Seems such a waste if not.
He said they prefer to use less butter than added 1/4 of stick of butter. Everything will be good with that amount of butter.
Warns against overworking the potatoes while straining through the mesh. Proceeds to work the absolute bollocks out of them with butter and milk in the pan.
He's talking shite and over-complicating for the purpose of coming across as more knowledgeable or 'fabulous' or whatever. I was a professional cook for sixteen years - I worked under Marco White for five of those. "Activating the starch?" Bollocks.
I bought fish to go with my mash tonight. I have regrets 😅
Love these videos, buuuut, I was always lead to believe that "waxy" potatoes aren't good for mash, it's preferable to use "floury" potatoes. 'Nuff said..!
Who is the chive salesman and how can I fire him? I hate chives/green onions (for the record I love cilantro) and it seems like the garnish of choice for EVERY dish. Every other part of this dish looks amazing.
nice video fallow ... Was wondering if i can help you edits your video and also make highly engaging shorts out of them.
Want great mashed potatoes? 1 part potatoes, 1 part butter, salt, blend until smooth.
If you aren’t brave enough, 2 parts potatoes to 1 part butter.
you should deepfry the potato skin and add to the dish
Just need some English Coleman’s mustards in the mash and she’s good to go
Nearly lost a hand cutting that last spud
Fine cut raw onion in a mash is a must! Brings it alive. And an egg yolk if you want to get fancy and airy. Cheers!
0:11 I can't understand what he is calling those potatoes... does he say "isuri" ??
Désirée I think
@@Ray.Norrish ah ha, ok thx.
I assume not overworking it with the sieve but beating with the spatulas doesn’t contradict each other?
Bangers and mash. English classic.
With those 3 fat bangers, I'd want twice the mash ideally.
Got as far as pushing potato through a sieve. Nah- I do my own washing up and that looks like a nightmare to clean
Why not scoop it out with a spoon?
Yeah but….at what temp in the oven for 2 hours?
How do you make the gravy?
Can you deep fry skins . Not throw away
Potato crackling on top
What is that sauce?!
cream cheese is a secret that i tell everyone lol
Ahh still so much butter
I would rather use a ricer for my potatoes baking them is cool. Yes they’re “baked potato mash” too much work could be done faster
Mash with that much work put into it, I'd want to be savouring it on its own - without the overpowering onion gravy. Instead, I'd maybe add something like the classic chopped spring onions...and that's all. Of course, served with the sausages and onion gravy.
Stunning chef, proper mash the proper way. I’ve ordered mashed potato not milk with spud.